Comments on: goulash

By: Liz

Liz — Thu, 28 May 2009 21:18:39 +0000

A friend of mine sent me to your site for the first time last week and I have been HOOKED since! It’s a great site, Deb! Great work!

To add my 2 cents to this particular recipe…I’ve been making this for a few years now. While the goulash is simmering, I will drop in 1-2 cored and quartered apples, depending if I’m making a full batch or halving the recipe, and just let it stew in the broth. I remove and discard them at the end. I find that they help mellow out the vinegar a bit and lends a slightly sweet flavor to the dish.

By: Amy

Amy — Thu, 16 Apr 2009 23:24:29 +0000

You probably know already because you probably follow Elise too…. but some a$$hat is copying posts (and has copied this one in particular) and claimed it as his own. Elise has advice on what to do to take him down :) Go get ‘im.

PS this looks AWESOME and I’m so going to have to make it. Thanks for posting it. And maybe it’s a blessing in disguise since I now have found a new food blog :D

By: Meilin

Meilin — Thu, 12 Mar 2009 06:09:22 +0000

I made this last night and it filled the house with the *most* enticing smells. It was difficult but we waited the prerequisite minimum of one day and had it for dinner tonight. It’s exactly like you said – rich, complex, and slightly spicy-sweet from the paprika. So. Good. Thank you so much Deb for posting such gorgeous photos and delicious-sounding recipe! It really lured me in, for which my household thanks you. :-)

(Btw, I used almost everything as written except with chicken thighs instead of beef because that’s what we had in the freezer. I used 1 cup Russian Imperial Stout for the beer. I might try stewing it for less time if I use chicken again.)

By: Kara

Kara — Sun, 02 Nov 2008 23:58:32 +0000

I made this today and even cutting the recipe in half and using only 0.5 cups beer for the second liquid it was still REALLY liquidy and like a soup, not a stew! I wonder where I went wrong…next time I’d only pour in maybe 2 cups liquid total. But overall it smells delicious!

By: ChristinaM

ChristinaM — Mon, 29 Sep 2008 15:01:39 +0000

This was a nice recipe. It didn’t make nearly 12 servings (but perhaps we were gluttons?) — more like 7 or 8.

I made this for a family dinner with my mom, brother and boyfriend. It was a hit, despite my conclusions that 1) I’m not a huge goulash lover. give me boeuf bourguignon instead any day; and 2) this recipe would be improved with less caraway, and the addition of a few potatoes, a bay leaf, and a bit of cayenne.

Thanks for sharing!

By: Jenna

Jenna — Sat, 09 Feb 2008 12:29:44 +0000

I live in Austria, I made this yesterday, and I and my Austrian boyfriend thought it was delicious! He prefers things even more spicier but when it comes down to it, his taste test ended up being a meal :-) I knew I didn’t need 12 servings so I halved everything. Also I used a bullion cube for the beef stock, one of my boyfriend’s 4 types of paprika, and half of cup of some of his beer. And it still turned out wonderful! (And what I loved about this goulasch thing in Austria is that when I went to the store for the meat, the package actually said “Goulaschfleisch” – goulash meat!)

By: mumus

mumus — Thu, 31 Jan 2008 17:44:29 +0000

Some of your Hungarian fans seem quite critical but Iâ€™m here referencing the quintessential Hungarian cookbook which I acquired while living in Budapest – 99 Magyaros Etel (99 Hungarian dishes) – whichhas a recipe for Gulyasleves (Goulash soup)including both tomatoes and peppers. Like any traditional cuisines there are endless variations. I thought your version was just wonderful.

By: Jen

Jen — Mon, 28 Jan 2008 20:09:16 +0000

I stumbled upon this website, and thought this looked like a delicious recipe, so tried making it this weekend. I think I might have goulash coming out of my ears, but if I like it when I try it tonight, I’ll bring it in to my work people :-)
I wish I would have thought it OK to 1/2 the recipe, because I don’t really need 12 servings, but I’m hoping it freezes nicely.

By: Sarah

Sarah — Tue, 22 Jan 2008 21:26:39 +0000

I’ve been reading awhile, but the goulash was the first thing I’ve cooked. Something in my Hungarian heritage stirred within me and I knew I must try it. The results were as promised – delicious. It was soupier than I would have perferred (added 6 cups of liquid total). So now I know for next time.

I wanted to try beer in it, but realized too late we were out and I live in Indiana – no beer purchases on Sunday. Bummer.

By: Chef Theresa from Oregon

Chef Theresa from Oregon — Tue, 22 Jan 2008 00:54:21 +0000

Hi Deb,
Made the goulash today! I used the hungarian sweet paprika (bulk) from New Season’s (DELISH). I ended up splitting my batch in 1/2 halfway through, because I wasnt sure if the seeds might make it taste too much like dark rye bread, which Im not a fan of. So, I made 1/2 with, 1/2 without. I also left out the vinegar.

You know what? When I compared one goulash to the other, I really liked the addition of the caraway seeds!….they add a really nice depth of earthy flavor that wasnt overpowering, but really melded with the other flavors. To both batches I added a cup of beer, and an additional cup of beef broth. I think the beer added a really nice richness and more depth to the flavor as well. In anycase, I just want to encourage anyone out there to do try the addition of the caraway seeds & beer too if you’re looking for a deeper & richer flavored (and really awesome smelling) goulash.